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Lentil Fried Rice

Healthy.Eater's picture
  Peanut oil 2 Teaspoon
  Dark sesame oil 2 Teaspoon
  Garlic 1 Clove (5 gm), minced
  Minced fresh ginger/1/2 teaspoon ground ginger 2 Teaspoon
  Carrots 2 Small, peeled and sliced 1/4 inch thick
  Yellow sweet pepper 1 Medium, cored, seeded and cut into match stick strips
  Reduced sodium soy sauce 1 1⁄2 Tablespoon
  Rice vinegar 2 Tablespoon
  Snow peas 4 Ounce, trimmed
  Cooked brown rice 2 Cup (32 tbs)
  Cooked lentils 2 Cup (32 tbs)
  Bean sprouts 1 Cup (16 tbs), rinsed and drained

1 In a heavy 12 inch skillet or wok, heat the peanut and sesame oils over moderately high heat until very hot but not smoking.
Add the garlic and ginger and stir-fry for 30 seconds.
Stir in the carrots and pepper and stir-fry for 1 minute to coat with the oil.
Add the soy sauce and vinegar, reduce the heat to low, cover, and cook for 2 minutes or until the vegetables are crisp-tender.
2 Add the snow peas, rice, lentils, and bean sprouts.
Raise the heat to moderately high and stir-fry, stirring continuously, for 2 minutes or until the mixture is hot and the snow peas are bright green and still crunchy.

Recipe Summary

Difficulty Level: 
Main Dish
Stir Fried

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